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When you want to serve this dish, but not everyone is eating at the same time: cook the pasta a minute or two less, drain the water and wash it with cold water, and leave a few minutes. This way you can put certain quantity, into prepared souce, at any time, add a little butter if you like and heat up in saucepan or in microwave.


400 g spaghetti pasta
1 can tuna in olive oil (200 g), drained and broken into pieces
100 ml oil (half sunflower and half olive oil mixture)
2 garlic cloves, halved
400 g diced tomatos
2 tablespoons basil leaves, chopped
1 tablespoon parsley leaves, chopped
50 ml white wine
ground pepper
1 tablespoon grated Parmesan cheese
1 tablespoon Vegeta Gourmet Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons 30 min

  • 1 Cook spaghetti in salted water. Drain and place in a bowl.
  • 2 Fry the halved garlic cloves on a mild heat until they change colour slightly, and remove from the saucepan.
  • 3 Add the tomatoes and Vegeta Gourmet Stock Powder to this oil and braise until the liquid evaporates.
  • 4 Add the wine, tuna pieces, basil leaves, pepper and season with salt to taste – mix well.
  • 5 Cook for few minutes and mix in the parsley.


Pour the souce over spaghetti and sprinkle with grated parmesan cheese.

Little secrets

Easily fried halved garlic will give this dish additional aroma.